There are two options for preparing these pretty little chocolate bites. The first option combines sweet dates, nutty pistachios, and tart, juicy pomegranate arils. The second option amps up the nutrition with antioxidant- and nutrient-rich toppings. A sprinkling of sea salt flakes tops everything off with a bit of texture and a pleasant contrast to the sweetness of the chocolate.
Excerpted and adapted from Plants For You by Diana Goldman. Copyright © 2024 Diana Goldman. Photographs by Diana Goldman | Beantown Kitchen. Published by Beantown Kitchen. Reproduced by arrangement with the Publisher. All rights reserved.
Chocolate Cups Two Ways
Ingredients
- 1¾ cups dairy-free semi-sweet or dark chocolate chips (I find the Guittard brand of chocolate melts particularly well)
- 2 moist Medjool dates, pitted and finely chopped
- 2 tablespoons pomegranate arils (see notes)
- 2 tablespoons shelled pistachios, chopped
- A sprinkling of sea salt flakes
- 2 teaspoons whole chia seeds
- 2 teaspoons whole flaxseeds
- 1 tablespoon cacao nibs
- 1 tablespoon pumpkin seeds
- 1 tablespoon goji berries
- A sprinkling of sea salt flakes
Directions
01
Line a 12- or 24-cup muffin pan with muffin/cupcake liners. If using a silicone muffin pan, skip the liners.
02
Microwave the chocolate chips in a small bowl, stopping frequently to stir the chocolate until mostly melted, with just a few small chips remaining. These will melt as you continue stirring. Cooking times will vary depending on the power of your microwave.
03
Use a small spoon or squeeze-handle scoop to distribute the melted chocolate evenly among the prepared muffin cups.
04
On top of the chocolate, evenly distribute either the Option 1 or Option 2 toppings. Press them gently into the chocolate with your fingers or the back of a spoon.
05
Place the pan in the refrigerator for about 20 minutes to allow the chocolate to harden.
Diana Goldman is a vegan chef, Sierra Club cooking show host, and plant-based nutrition and culinary educator based in Boston.
